Homemade Raspberry Swirl Bread
A delightful homemade raspberry swirl bread recipe that combines sweet raspberry sauce with a tender bread base.
Equipment
- Mixer For mixing the dough.
- Loaf pans For baking the bread.
Ingredients
Main Ingredients
- 1.25 cup warm milk (about 100°F)
- 2.5 teaspoons instant yeast
- 1.5 cups whole wheat flour (Einkorn works well)
- 2.5 cups all-purpose flour (adjust as needed)
- 0.5 cup potato flakes (optional for tender bread)
- 0.5 cup honey
- 0.5 cup oil (canola or butter)
- 3 large eggs
- 0.5 teaspoon salt
- 1 to 1.5 cups raspberry sauce or preserves
Instructions
- In a mixer, combine warm milk, instant yeast, whole wheat flour, 2 ½ cups all-purpose flour, potato flakes, honey, oil, eggs, and salt. Mix until slightly tacky but not too sticky.
- Cover the dough and let it double in size in a warm place.
- Prepare 2 loaf pans by greasing them with pan spray or butter.
- Divide the risen dough into 2 portions. Roll out one portion into an 18x24 inch rectangle. Spread at least ½ cup of raspberry sauce on the dough, leaving a border. Roll the dough tightly, pinching the seam closed.
- Cut the rolled dough down the center, leaving 2 inches uncut at one end. Twist the cut sides over each other, pinching the ends to seal. Tuck both ends under the loaf.
- Transfer the loaf to a pan. Repeat the process with the second portion of dough. Let both loaves rise until doubled.
- Preheat the oven to 350°F.
- Bake the loaves for at least 35 minutes until they are dark brown.
- Allow the loaves to cool for 5 minutes in the pan before transferring to a cooling rack.
- Enjoy the bread warm or cooled. It's a delightful treat!
Notes
You can use any fruit preserves or sauce of your choice in place of raspberry. Experiment with different flours for varied textures. No alcoholic drinks allowed, please substitute with a non-alcoholic option.